Milo Zebra Ogura

Adapted & modified from this recipe.

Ingredients
(A)
5 egg yolks
1 whole egg
1/4 tsp salt
40g canola oil
90g milk
90g plain flour

(B)
5egg whites
100g castor sugar
1/4 tsp cream of tartar

(C)
1.5tbsp milo powder -sieved


Method

1. Preheat oven at 150C
2. Lined the bottom of a 7"square tin or 8" round tin & prepare the tin for waterbath.
   For (A): 
3. Beat egg yolks, whole egg, salt, oil & milk with hand whisk, until fluffy.
4. Sieve in flour then mix it up until well combined.
   For (B):
5. Beat egg white, cream of tartar & castor sugar until firm peaks form.
6. Using a hand whisk, mix 1/3 of (B) mixture at a time, into mixture (A).  Repeat steps for another 1/3 of the meringue.
7. For the last portion, switch to a spatula to lift batter from bottom to fold.  Be sure the mixture is well combined & smooth.
8. Spilt batter into 2 portions.
9. Sieve and fold in milo powder into 1 portion.
10. Spoon 4 tbsp of the original batter to the tin, pouring from the center.  Then add another 2tbsp of milo batter, also from the center.  Repeat steps under batter is used up.
11. Then tap the tin on the table top few times to release air bubbles.
12. Put the baking pan into another larger pan, then fill the latter up with hot water (2/3 of the tin with batter).
13. Send to bake at 150C for 70min.
14. Once baked, remove from oven and invert the cake immediately on a cooling rack to cool.  If you want a soft surface, invert on a non stick frying pan.

My batter before sending to the oven